Slow-Cooker Beef Stroganoff

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 tablespoons olive oil
• 1 cup water
• 1 envelope (1-1/2 ounces) beef Stroganoff seasoning for the slow cooker
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 tablespoons butter
• 1/4 cup port wine or beef broth
• 2 teaspoons ground mustard
• 1 teaspoon sugar
• 1-1/2 cups sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

1. In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
2. In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
3. Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

beef top sirloin, olive oil, water, beef stroganoff seasoning, baby portobello mushrooms, onion, butter, port wine, ground mustard, sugar, sour cream, egg noodles, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-stroganoff/ (may not work)